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1. In a large bowl, whisk together the yogurt and besan until completely smooth with no lumps. Gradually whisk in the water until you have a thin, lump-free batter. Season with salt, turmeric powder, and red chili powder. Set aside.
0.2 cup Besan (gram flour),
2 cup Full-fat plain yogurt,
4 cup Water,
1.0 tsp Turmeric powder,
0.5 tsp Red chili powder,
Salt
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2. Heat ghee in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once shimmering, add the mustard seeds, fenugreek seeds, and dried red chilies. Let them crackle and pop for 20–30 seconds — the fenugreek should just turn golden (not dark, or it will be bitter).
4 tbsp Ghee,
1 tsp Mustard seeds,
3 piece Dried red chilies,
0.5 tsp Fenugreek seeds (methi dana)
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3. Add the thinly sliced onions and cook over medium heat, stirring frequently, for 15–20 minutes until they turn a deep golden brown. This step is essential — do not rush it. Add the grated ginger and minced garlic and cook for a further 2 minutes until the raw smell is gone.
2 piece Yellow onion,
6 clove Garlic cloves,
1.5 tbsp Fresh ginger
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4. Reduce heat to medium-low. Add the ground coriander and remaining turmeric and red chili powder. Stir and cook the spices in the ghee and onion for 45–60 seconds until fragrant. Pour in the yogurt-besan mixture in a slow, steady stream while stirring constantly to prevent curdling. Increase the heat to medium and bring to a gentle boil, stirring frequently.
0.5 tsp Turmeric powder,
0.5 tsp Red chili powder,
2 tsp Ground coriander
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5. Once the kadhi comes to a boil, reduce the heat to low and simmer uncovered for 30–35 minutes, stirring every 5 minutes. The kadhi will thicken and deepen in color. Season generously with salt. It should be creamy, slightly tangy, and coating a spoon. Add a splash of water if it thickens too much.
Salt
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6. While the kadhi simmers, make the pakora batter. In a bowl, mix the remaining besan with carom seeds, a pinch of turmeric, salt, and baking soda. Add enough water gradually, whisking until the batter is thick and falls off a spoon in a slow ribbon — about the consistency of heavy cream. Let rest for 10 minutes.
0.8 cup Besan (gram flour),
4 cup Water,
Salt,
0.5 tsp Carom seeds (ajwain),
0.2 tsp Baking soda
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7. Heat neutral oil in a deep pan or wok over medium-high heat to about 175°C (350°F). Test with a drop of batter — it should rise to the surface within 2 seconds. Working in batches, drop heaped spoonfuls of batter into the hot oil. Fry for 3–4 minutes per batch, turning occasionally, until golden, crisp, and cooked through. Drain on paper towels.
2 cup Neutral oil (for frying)
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8. Once all pakoras are fried, gently add them to the simmering kadhi. Let them soak and absorb the kadhi for at least 10 minutes — they will soften slightly and become pillowy. Stir in the garam masala off the heat at this point.
1 tsp Garam masala
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9. Rinse the basmati rice under cold water until the water runs clear, then soak for 15 minutes. Drain well. In a medium saucepan, melt the ghee over medium heat. Add the cumin seeds and bay leaf, and let them sizzle for 20–30 seconds. Add the drained rice and stir gently to coat every grain in the ghee for 1 minute.
1.5 cup Basmati rice,
1 tsp Cumin seeds (for rice),
1 piece Bay leaf,
1 tbsp Ghee (for rice)
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10. Pour in the water for rice, season with salt, and bring to a boil. Reduce heat to the lowest setting, cover tightly, and cook for 12 minutes. Remove from heat and let steam, covered, for 5 more minutes. Fluff gently with a fork, remove the bay leaf, and serve alongside the hot kadhi pakora, garnished with fresh cilantro.
Salt,
3 tbsp Fresh cilantro (garnish),
2.5 cup Water (for rice)
By james
